Flourless Chocolate-Walnut Cookies
Flourless Chocolate-Walnut Cookies are easy to bake (and I do not enjoy baking!), delicious, chocolate-y and have very little saturated fat. Adapted from acclaimed pastry chef Francois Payard, this half-batch recipes delivers a tasty lo-co dessert or treat.
Gluten Free and low in Saturated Fat, this is a 1/2 batch version of the well-known recipe by acclaimed pastry chef Francois Payard. Original recipe is available epicurious as well as other sites.
- 1 1/4 cups chopped walnuts toasted lightly
- 1 1/2 cups confectioners' sugar
- 1/4 cup plus 1 tablespoon and 1 teaspoon unsweetened cocoa powder
- 1/8 teaspoon salt
- 2 egg whites
- 1 1/2 teaspoons vanilla extract
Preheat oven to 350°F.
Line large baking sheet with parchment paper.
Spread walnut halves (or pieces) on a large rimmed baking sheet and toast in oven (I use a toaster oven) for about 9 minutes, until they are golden and fragrant. Let cool slightly then coarsely chop (if using walnut halves.)
Mix sugar, cocoa and salt in a bowl.
Stir in the toasted walnuts.
Add egg whites and vanilla; beat with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.)
Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds.
Bake cookies until tops are lightly cracked and glossy, about 15 minutes.
Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week.
Makes ~ 2 dozen cookies.
Nutrition Facts per epicurious recipe.